Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1997-09-29
1998-12-29
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
99451, 264 70, 366109, 425456, 426238, A21C 900, A21D 600
Patent
active
058537830
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
During the processing of a sheet of dough prior to packaging, freezing or baking thereof stresses can be introduced into the dough, and these can disappear from the dough, allowing the dough to relax, after a resting period of, for example, 10 to 20 minutes. The stresses can be introduced during the production of the dough and subsequent kneading and/or calibration as regards the thickness, and during conveyance of the dough along successive means of conveyance with possibly differing speeds of conveyance. If the dough is not subsequently relaxed, in the course of which the stresses in the dough essentially disappear, when a slab of dough is cut out of the sheet of dough fed in, uneven shrinkage will occur in the slab of dough in various directions, thus giving deformation of the slab of dough relative to the cut-out shape. If, for example, a disc-shaped slab of dough with a circular circumference were to be cut out, this would lead to a slab of dough with an oval shape, fitting completely with ample play into the original circular shape of the cut-out slab of dough, with a greater measurement in the last direction of processing. Since different types of dough relax in different ways and to different degrees, while the cut-out dough products are processed in different ways, for example are or are not frozen or baked immediately, it is difficult to anticipate the expected deformation by selecting suitable dough cutters.
In order to overcome the abovementioned disadvantages, it is known to allow the dough to rest for a period of time, for example 10 to 20 minutes, prior to cutting-out or further processing, for example freezing or baking, as a result of which the stresses in the dough can largely disappear. A disadvantage of this practice is that it extends the processing time of the dough considerably, which increases the cost and also increases the danger of contamination of the dough from the environment during the resting period. Furthermore, the dough will have to be stored or buffered during the resting period, which requires additional equipment and occupation of floor space in a processing room. If, prior to cutting-out the dough consists of a continuously fed-in sheet, this requires an endless means of conveyance of considerable length depending on the speed of conveyance, sometimes several tens of meters. Such equipment for resting the dough therefore increases the costs of investment, production and maintenance, and thus the cost of the dough products obtained. Moreover, since the resting equipment generally has to be limited in size, in particular conveyor belts have to be a limited length, the relaxation will generally not be complete, which results in dough in which residual stresses are still present. If, for example, disc-shaped slabs are cut out of that dough, shrinkage can still occur all the way round, and some deformation to an oval shape of the cut-out slab of dough can occur in the last processing direction.
When the resting step for relaxing the dough is used, if the resting time selected is not particularly long, a significant, non-uniform stress can remain in the dough. Since the dough relaxes slightly again and shrinks during baking, the baked product can still acquire an undesirable deformation.
OBJECTS OF THE INVENTION
The object of the invention is to overcome the drawbacks of the known method and device.
To achieve said object the invention provides a method for relaxing a sheet of dough, comprising conveying the sheet of dough at a first speed of conveyance on a supporting means, generating a mechanical vibration with an essentially constant frequency and transmitting it to the supporting means, transmission of the vibration by the supporting means to the sheet of dough, and discharging the sheet of dough at a second speed of conveyance which is essentially the same as the first speed of conveyance of the supporting means.
Further the invention provides a device for imparting a vibration to a sheet of dough, comprising a first means of conveyance
REFERENCES:
patent: 4957426 (1990-09-01), Hayashi
patent: 5024145 (1991-06-01), Bailey et al.
Sasib Bakery Holland N.V.
Yeung George
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